Ramadan recipes from Al Islami

‘In preparation for the Holy Month of Ramadan, Al Islami Foods partnered with School of Culinary And Finishing Arts (SCAFA) shares their Flavors of Ramadan recipes that can be easily prepared at home for Iftar and Suhoor with family and friends’.

Egga
An Egg-celent dish for Suhoor. The Egga is known to be the Egyptian frittata, usually preferred as a breakfast meal. It consists of Beaten eggs, tossed in olive oil with vegetables, and baked to goodness! This dish is a super simple and healthy one.

Ingredients
½ Onion
½ Tomato
100g Al Islami Mixed Veggies
4 Eggs
30ml Olive Oil
½ tsp Salt
¼ tsp Black Pepper
Herbs for garnish

Instructions
• Cut the onion in small cubes.
• Sweat the onion with the olive oil until soft on medium heat.
• Add the tomato and Al Islami mixed veggies.
Cook for 2 minutes.
• Break the eggs in a bowl. Season with salt and pepper.
• Add the vegetables and herbs. Mix until smooth.
• Transfer to baking dish and bake in the oven at 180 degrees Celsius for 12 minutes.
• Remove from the oven, garnish with fresh herbs and enjoy.
• Ramadan Kareem

Date and Strawberry Rice Pudding
Start the Holy Month of Ramadan on a sweet note! Enjoy a classic strawberry rice pudding with an Emirati twist. The Date and Strawberry rice pudding is popular for its rich flavor with ingredients such as saffron, strawberries, almonds, pistachio powder, and date syrup.

Ingredients
200g Al Islami Strawberries, thawed
200ml Milk
300g Rice, cooked
20g Pistachio powder
3 pods Green cardamom
Saffron
80g Date syrup

Instructions
• Peel and wash the potato.
• Bring two pots with water to a boil. Put the eggs in one and the potato and chicken in the other one. When the eggs come to a boil reduce the heat to a simmer and time 10 minutes for them to be ready.
• Cool down the eggs, peel and cut in half. When potato and chicken are ready remove from the water and cool down. Slice both to mouthsize pieces.
• Toast the peanuts in a pan until golden. Put into a food processor adding the sugar, shrimp paste, chili and garlic. Blitz until smooth, if neccesary add water and soy sauce for smoothness.
• Transfer to a bowl and incorporate the soy sauce and tamarind. Adjust the thickness with water.
• Put the sauce on the plate as a semi circle. Arrange the chicken, potato, egg and green beans.
• Garnish with herbs, green onion and the bean sprouts.
• Squeeze a lime over the salad and enjoy

Chicken Gado Gado
The sumptuous Gado Gado recipe has been originated from Indonesia, and is one amongst the traditional must-try Indonesian dishes. Garnished with fresh herbs, spring onions and bean sprouts, this famous salad is a mix of egg, chicken and vegetables, with a thick tamarind peanut sauce base. This recipe is one to satisfy your cravings along with keeping a watch on the calorie count!

Ingredients
Salad

300g Al Islami IQF Chicken Breast
2 cloves garlic
3 pieces birds eye red chilli
½ Lime - lime juice
1 potato
1 packet (400g) Al Islami Green Beans, blanched
50g bean sprouts
30g green onion
5g coriander
2 eggs

Sauce
100g peanuts
25g palm sugar
2g shrimp paste
3g tamarind pulp
10g light soy sauce
100g hot water

Instructions
• Peel and wash the potato.
• Bring two pots with water to a boil. Put the eggs in one and the potato and chicken in the other one. When the eggs come to a boil reduce the heat to a simmer and time 10 minutes for them to be ready.
• Cool down the eggs, peel and cut in half. When potato and chicken are ready remove from the water and cool down. Slice both to mouthsize pieces.
• Toast the peanuts in a pan until golden. Put into a food processor adding the sugar, shrimp paste, chili and garlic. Blitz until smooth, if necessary add water and soy sauce for smoothness.
• Transfer to a bowl and incorporate the soy sauce and tamarind. Adjust the thickness with water.
• Put the sauce on the plate as a semi circle. Arrange the chicken, potato, egg and green beans.
• Garnish with herbs, green onion and the bean sprouts.
• Squeeze a lime over the salad and enjoy

Hilsa Prawns with Rice Balls
A staple traditional dish which the Muslim community prepares during the Holy Month of Ramadan in Bengal. This appetizing recipe consists of prawns, coriander, turmeric and green chilli along with golden brown shallow fried rice balls that compliments the dish.

Ingredients
500g Al Islami Cooking Shrimps
3 pieces Green chili, chopped
100g Onion
20g Coriander, for rice balls
¼ tsp. Turmeric
½ tsp. Salt, for prawns
½ tsp. Salt, for rice balls
15g Mustard seed
30ml Oil
Water
200g Cooked rice

Instructions
• Grind the chill and mustard seeds.
• Cut the onion in small cubes and sauté until golden.
• Add the rest of spices and cook until smooth.
• Add the prawns and let it simmer on medium heat for 5 minutes. You can add water to make it a wetter curry.
• In a food processor blitz the rice, coriander and salt until coarse.
• With wet hands shape the rice into small spheres.
• In hot oil, shallow fry the rice spheres until crispy and golden.
• Put the curry on the center of a plate. Place the rice balls on top and put the prawns on top of the rice balls.

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